Ingredients

• 1 small navel orange
• 1 12-ounce bag fresh or frozen cranberries
• 1 Bartlett pear, cored and cut into large chunks
• 1/2 cup light brown sugar
• Kosher salt
• 3 tablespoons toasted and coarsely chopped pecans

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Instructions

1. Wash and dry orange. Cut orange, with peel, into small wedges and place in a food processor. Add cranberries, pear, sugar, and salt. Pulse until coarsely chopped. Transfer to a bowl, cover, and refrigerate for 2 hours or up to 2 days. Just before serving, stir in the pecans.